Turn weeknight meals into Sunday dinners with cheesy pull-apart garlic bread and 3-meat Ragu. Plus, get the winning recipe for our chicken wing Dish Off.
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Prep Time: 15 minutes
Cook Time: 8 minutes (plus 12 minutes for pretzel dippers)
Serves: 8
Fondue:
Soft Pretzel Dippers (12):
Other Serving Suggestions:
Make the Pretzels:
1. Let the dough sit out at room temperature for at least 1 hour. It will be easier to handle and shape.
2. Preheat an oven to 450 F. Line a baking sheet with parchment paper.
3. Bring 2 quarts of water and the baking soda to a boil in a high-sided skillet, stirring to dissolve the baking soda; reduce to a bare simmer.
4. Meanwhile, divide the dough into 12 even pieces (38 grams per piece). Roll each piece into a 4-inch log, about 1/2-inch thick, keeping any pieces of dough you’re not working with covered with a lightly damp towel. If the dough is sticky, dust the work surface sparingly with some flour. Submerge the logs a few pieces at a time in the baking soda water for 30 seconds, then remove with a slotted spoon, letting any excess water drip off, and transfer to the prepared baking sheet.
5. Brush the pretzel sticks with the egg. Score 3 diagonal slits along the length of each one. Sprinkle with flaky salt. Bake until dark brown and cooked through, 10 to 12 minutes.
Make the Fondue:
1. Toss the Gouda and cheddar in a bowl with the flour to coat; reserve. Combine the beer, garlic, dry mustard, and cayenne in a saucepan and bring to a gentle simmer; simmer for about a minute. Add the heavy cream, and simmer until lightly thickened, 3 to 4 minutes.
2. Remove from heat. Add the cheese a handful at a time, whisking until melted. If the mixture becomes too cold, place back over low heat and continue to add the cheese until fully melted. Transfer to a fondue pot and keep warm. Serve right away with the suggested dippers.
